Ingredients
1 lb raw shrimp, peeled & deveined
1 cup diced yellow onion
1 1/2 cups canned corn
1/4 cup fat-free cream cheese
2 tablespoons chipotle peppers in adobo
1/4 cup whole-wheat panko crumbs
1/3 cup shredded reduced-fat cheddar cheese
1 1/2 teaspoons extra virgin olive oil
1/2 teaspoon lime juice
2 teaspoons cilantro
Sea salt and black pepper to taste
Directions
1. In food processor, puree chipotle peppers
until smooth. Transfer two tablespoons of the puree into a small bowl and combine with cream cheese and lime juice.
2. Add shrimp to a large bowl before and pour over sauce and add salt an pepper. Marinate in refrigerator for at least one hour.
3. Combine panko crumbs, cheddar cheese, cilantro, and one-half teaspoon olive oil in small bowl. Set aside.
4. Preheat oven to 350. In a large skillet, sauté onions in remaining olive oil over medium-high heat until soft and translucent. Add corn and sauté for several minutes before adding in shrimp. Cook until shrimp just begins to turn pink on one side, then remove from heat.
5. Transfer contents from skillet to a baking dish. Evenly sprinkle panko mixture on top and bake for 12 to 15 minutes until crispy and browned.